Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers
We analyzed and compared the bacterial communities in ayu-narezushi (narezushi made using the sweetfish) produced by two different manufacturers in Mie Prefecture, Japan, with the 16S ribosomal RNA gene clone library method. The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that...
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| Veröffentlicht in: | Biocontrol Science 2010, Vol.15(2), pp.63-68 |
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| creator | MATSUI, HIROKI SAKA, ERIKO ISOBE, YUKA NARITA, MIYO |
| description | We analyzed and compared the bacterial communities in ayu-narezushi (narezushi made using the sweetfish) produced by two different manufacturers in Mie Prefecture, Japan, with the 16S ribosomal RNA gene clone library method. The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that of ayu-narezushi 2 (Library 2). The predominant lactic acid bacteria were Lactobacillus fuchuensis, Lactococcus piscium, and Leuconostoc gelidum in Library 1 and Lactobacillus sakei in Library 2, suggesting that these species play important roles in the fermentation of the 2 samples of ayu-narezushi. The results of LIBSHUFF indicated a significant difference between 2 libraries (P = 0.001). |
| doi_str_mv | 10.4265/bio.15.63 |
| format | Article |
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The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that of ayu-narezushi 2 (Library 2). The predominant lactic acid bacteria were Lactobacillus fuchuensis, Lactococcus piscium, and Leuconostoc gelidum in Library 1 and Lactobacillus sakei in Library 2, suggesting that these species play important roles in the fermentation of the 2 samples of ayu-narezushi. 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The bacterial diversity of ayu-narezushi 1 (Library 1) was higher than that of ayu-narezushi 2 (Library 2). The predominant lactic acid bacteria were Lactobacillus fuchuensis, Lactococcus piscium, and Leuconostoc gelidum in Library 1 and Lactobacillus sakei in Library 2, suggesting that these species play important roles in the fermentation of the 2 samples of ayu-narezushi. 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| subjects | 16S rRNA gene clone library Animals Ayu-narezushi Bacteria Bacteria - classification Bacteria - genetics Bacteria - isolation & purification Biological control Community structure Fermentation Fermented food Fish Products - microbiology Gene Library Lactic acid bacteria Lactobacillus Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus sakei Lactococcus - genetics Lactococcus - isolation & purification Lactococcus piscium Leuconostoc Osmeriformes Phylogeny RNA, Ribosomal, 16S - genetics rRNA 16S |
| title | Comparison of the Bacterial Community Structures of Ayu-narezushi Produced by Two Different Manufacturers |
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